Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Thursday, August 2, 2012

Grilled Asparagus with Rosemary & Goat Cheese


I like asparagus, as long as it's the skinny, tender spears. My husband only likes the big fat chunky ones.  Wegman's only had the thin ones this week- I win!

I usually just steam them but I thought we'd try something new.  Plus, it's a grilling recipe.  Win-Win!

INGREDIENTS

2 TBS olive oil
juice from 1/2 a lemon
splash of balsamic vinegar
1/2 tsp lemon zest
1 garlic clove, minced
3/4 tsp minced fresh rosemary
pinch red pepper flakes
salt and freshly ground pepper
1 1/2 lbs. asparagus, ends snapped off
1 oz. goat cheese, crumbled

DIRECTIONS

Prepare the grill.  In a small bowl mix together everything but the cheese.  On a baking sheet spread the asparagus out and toss with 1 TBS of dressing.

Grill the asparagus until grill marks appear- about 5-7 minutes.  Transfer to platter, drizzle with remaining dressing and top with cheese.

VERDICT

I've discovered that no matter what the rest of the ingredients are, if there is goat cheese I will love it.  And the rest of this recipe is pretty hit or miss.  Too much lemon?  I am not a huge fan... except for the goat cheese.  You'd probably get the same effect with just balsamic vinegar, pepper, and goat cheese.  But that's just me.

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